Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage salchichón

Literals

bibo:doi
- 10.1016/j.fm.2011.07.004
vivo:identifier
- 2011-76
dcterms:contributor
- Casquete R., Benito M.J., Martin A., Ruiz-Moyano S., Cordoba J.J., Cordoba M.G.
ou:bibtex
- @article{Córdoba2011,title = {Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage {'} salchich{\'o}n{'}},journal = {Food Microbiology},year = {2011},volume = {28},number = {8},pages = {1432-1440},author = {Casquete, R. and Benito, M.J. and Mart{\'i}n, A. and Ruiz-Moyano, S. and C{\'o}rdoba, J.J. and C{\'o}rdoba, M.G.}}
fabio:hasPublicationYear
- 2011
bibo:eissn
- 1095-9998
dcterms:creator
- Casquete R.
ou:eid
- 2-s2.0-80052964597
bibo:issn
- 0740-0020
bibo:page_range
- 1432-1440
dcterms:publisher
- Food Microbiology
ou:tipoPublicacion
- Article
dcterms:title
- Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage salchichón
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80052964597&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-80052964597&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80052964597&origin=inward
bibo:volume
- 28